CN108208758A - A kind of preparation method of flavor chilli sauce - Google Patents
A kind of preparation method of flavor chilli sauce Download PDFInfo
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- CN108208758A CN108208758A CN201810124016.1A CN201810124016A CN108208758A CN 108208758 A CN108208758 A CN 108208758A CN 201810124016 A CN201810124016 A CN 201810124016A CN 108208758 A CN108208758 A CN 108208758A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
Abstract
The present invention discloses a kind of preparation method of flavor chilli sauce, wherein, flavor chilli sauce is made of the raw material of following parts by weight：700 800 parts of extra dry red wine green pepper, 20 30 parts of rice wine, 15 30 parts of sesame, 10 20 parts of shelled peanut, 35 40 parts of dried pepper, 30 45 parts of Tabasco, 25 parts of pollen pini, 10 14 parts of cider, 15 20 parts of orange juice, 12 14 parts of Chinese flowering quince juice, 8 12 points of honey peach juice, 12 parts of Fresh Cucumber Juice, 0.2 0.4 parts of succus liquiritiae, 10 13 parts of lemon juice, 400 500 parts of pure water, the preparation method of flavor chilli sauce includes：Add water stirring, logical nitrogen tanning, logical nitrogen cooling, roll-in, four big steps, the thick chilli sauce obtained by technical solution of the present invention is not only full of nutrition, and with various fruits taste, good in taste.
Description
Technical field
The present invention relates to thick chilli sauce preparation field, the preparation method of specifically a kind of flavor chilli sauce.
Background technology
Capsicum, long red pepper, long capsicum, green pepper, bell pepper, plant of Solanaceae, Capsicum 1 year or limited perennial herb are planted
Object.The nearly hairless or micro- raw pubescence of stem, branch slightly zigzag warpage.Leaf alternate, branch top section are not extended into twin or fasciation shape,
Square round shape is avette, avette or ovum shape lanceolar, full edge, and top is short tapering or anxious sharp, the narrow wedge shape of base portion；Flower Dan Sheng, bows vertical；Calyx
Cup-shaped, not notable 5 tooth；Corolla white, sliver are avette；Anther gray purple.Carpopodium is more sturdy, bows vertical；The long finger-like of fruit, top is gradually
Point and often bending, green during prematurity, it is ripe after into red, orange or aubergine, taste is peppery.The flat kidney shape of seed, it is faint yellow.
Capsicum has higher nutritive value, is mainly reflected in capsicum and includes there are many body vitamin, and capsicum has
Sterilization, anti-corrosion, seasoning, nutrition, cold extermination and other effects.It being based on, the higher edible value of capsicum, chilli food is favored by consumers,
Especially thick chilli sauce.Thick chilli sauce adds in auxiliary material and is made using capsicum as major ingredient.Based on a thick chilli sauce system favored by consumers
Class is reported in succession about the improved research of thick chilli sauce product process, as China Patent No. is：CN201310692922.9, it is open
" a kind of preparation method of thick chilli sauce " has certain nutritive value, but nutriture value by the thick chilli sauce that the technical solution obtains
Value is more single, and the taste of capsicum chamber is single.For the prior art is insufficient, does not there is a kind of effective mode solution of implementation so far
Certainly.
Invention content
(1) the technical issues of solving
In view of the deficiency of the prior art, the present invention provides a kind of preparation method of flavor chilli sauce, passes through this
The thick chilli sauce that inventive technique scheme obtains is not only full of nutrition, and with various fruits taste, good in taste.
(2) technical solution
In order to achieve the above object, the present invention is achieved by the following technical programs:
A kind of preparation method of flavor chilli sauce, the flavor chilli sauce are made of the raw material of following parts by weight：Extra dry red wine green pepper
700-800 parts, 20-30 parts of rice wine, 15-30 parts of sesame, 10-20 parts of shelled peanut, 35-40 parts of dried pepper, 30-45 parts of Tabasco,
2-5 parts of pollen pini, 10-14 parts of cider, 15-20 parts of orange juice, 12-14 parts of Chinese flowering quince juice, 8-12 points of honey peach juice, Fresh Cucumber Juice 1-2
Part, 0.2-0.4 parts of succus liquiritiae, 10-13 parts of lemon juice, 400-500 parts of pure water, the preparation method of the flavor chilli sauce includes
Following steps：
(1) raw material is weighed according to the composition by weight of flavor chilli sauce proportioning, is placed in pot and stirs, after stirring evenly, added in
Pure water stirs evenly；
(2) it is boiled after being slowly heated to 98-100 DEG C, until thick capsicum is brewed into, by more nitrogen during tanning
Tracheae is inserted into after connecting external nitrogen cylinder in pot, the inflated with nitrogen in pot, after capsicum tanning is in thick in pot, by nitrogen
Pipe is inserted into thick capsicum, continues slowly logical nitrogen, until tanning finishes；
(3) after boiling, fire cooling is closed, continues to lead to nitrogen into thick capsicum, thick capsicum is controlled to drop
Warm speed is 4-6 DEG C/min, until after capsicum is cooled to room temperature, obtains the semi-finished product of thick chilli sauce；
(4) the thick chilli sauce semi-finished product in step (3) are poured into roll-in in roll squeezer, roll-in discharging, obtain thick chilli sauce into
After product, it is sealed and stored.
Preferably, the flavor chilli sauce is made of the raw material of following parts by weight：750 parts of extra dry red wine green pepper, 25 parts of rice wine, sesame
20 parts, 15 parts of shelled peanut, 38 parts of dried pepper, 40 parts of Tabasco, 3 parts of pollen pini, 12 parts of cider, 18 parts of orange juice, Chinese flowering quince juice
13 parts, honey peach juice 9 divide, 2 parts of Fresh Cucumber Juice, 0.3 part of succus liquiritiae, 12 parts of lemon juice, 400 parts of pure water.
Preferably, the flavor chilli sauce is made of the raw material of following parts by weight：780 parts of extra dry red wine green pepper, 20 parts of rice wine, sesame
20 parts, 10 parts of shelled peanut, 40 parts of dried pepper, 35 parts of Tabasco, 4 parts of pollen pini, 13 parts of cider, 20 parts of orange juice, Chinese flowering quince juice
14 parts, honey peach juice 12 divide, 1 part of Fresh Cucumber Juice, 0.2 part of succus liquiritiae, 10 parts of lemon juice, 500 parts of pure water.
Preferably, pure water is stirring evenly and then adding into the step (1) and impregnates 30-45min.
Preferably, the thick capsicum cooling rate of control is 4 DEG C/min in the step (3).
Preferably, the Tabasco be by the capsicum annum fasciculatum of fresh picking it is ground, filtering after, the capsicum juice of gained.
Advantageous effect
The present invention discloses a kind of preparation method of flavor chilli sauce, cider, orange juice in component materials, pawpaw
Contain a large amount of water soluble vitamin and liposoluble vitamin in the fruit syrup such as juice, honey peach juice, Fresh Cucumber Juice, succus liquiritiae, lemon juice,
Boil capsicum using fruit syrup in preparation method, the nutrition in fruit syrup can well into in capsicum, gained it is peppery
Green pepper sauce not only there is pungent to also have fruit aroma.Radix Glycyrrhizae is sweet, clearing heat and detoxicating.Succus liquiritiae is i.e. as guarantor after adding in succus liquiritiae
It is strong to use, corrigent is also served as, improves the taste of thick chilli sauce.By adding in Tabasco, the pungent of thick chilli sauce is improved.And Tabasco is
It is obtained by filtration by capsicum annum fasciculatum grinding, the capsicum annum fasciculatum after grinding, the sale of chopped chilli product can be fabricated to, contained in capsicum chilli liquid a large amount of
Nutritional ingredient, capsicum chilli liquid fully acts on during follow-up capsicum boils between the component materials such as capsicum, fruit syrup.
Preparation method mainly comprises the following steps component materials and water is added to boil, during tanning, the work in capsicum and capsicum chilli liquid
Property ingredient is heated easily oxidation deterioration, and the nutritive value of capsicum is caused to decline.Oxygen in pot is driven by being passed through nitrogen in pot
Mode, effectively for the capsicum in pot provide a kind of oxygen-free environment, by under anaerobic heating environment, the activity in capsicum and fruit juice
Not only Interaction enhanced, but also active constituent will not inactivate between ingredient.When capsicum is brewed into it is thick when, between capsicum
With reference to the thick object of capsicum is more tightly formed, cause fully radiate inside the thick object of capsicum, temperature is excessively high, nutrition into
Partial volume easy in inactivation.Since the thick object of capsicum combines too closely, internal tanning is caused to be not enough, fruit syrup cannot be introduced into
The inside of the thick object of capsicum, by the way that nitrogen tube is inserted into the thick object of capsicum, under the action of air-flow, capsicum capsicum is glued
Thick liquid is disperseed by air-flow, and dispersion promotes heat dissipation abundant, and tanning is abundant, abundant with fruit syrup effect, and it is abundant to lead to nitrogen deoxygenation.
In last roll operation, promote to combine more close, reduction capsicum between the capsicum in thick chilli sauce by roll-in
The dispersion degree of sauce, makes to combine between thick chilli sauce more close, and mouthfeel of tasting is with sticky sense.Meanwhile above-mentioned component materials it
Between, it interacts between operating procedure, complement each other the common nutritional ingredient and mouthfeel for improving thick chilli sauce.
Specific embodiment
Purpose, technical scheme and advantage to make the embodiment of the present invention are clearer, below in conjunction with the embodiment of the present invention,
Technical solution in the embodiment of the present invention is clearly and completely described, it is clear that described embodiment is the present invention one
Divide embodiment, instead of all the embodiments.Based on the embodiments of the present invention, those of ordinary skill in the art are not making
All other embodiments obtained under the premise of creative work, shall fall within the protection scope of the present invention.
Embodiment 1:
A kind of preparation method of flavor chilli sauce, the flavor chilli sauce are made of the raw material of following parts by weight：Extra dry red wine green pepper
750 parts, 25 parts of rice wine, 20 parts of sesame, 15 parts of shelled peanut, 38 parts of dried pepper, 40 parts of Tabasco, 3 parts of pollen pini, cider 12
Part, 18 parts of orange juice, 13 parts of Chinese flowering quince juice, honey peach juice 9 are divided, 2 parts of Fresh Cucumber Juice, 0.3 part of succus liquiritiae, 12 parts of lemon juice, the flavor
The preparation method of thick chilli sauce includes the following steps：
(1) raw material is weighed according to the composition by weight of flavor chilli sauce proportioning, is placed in pot and stirs, after stirring evenly, added in
39min is impregnated after 400 parts of pure water, is stirred evenly；
(2) it is boiled after being slowly heated to 100 DEG C, until thick capsicum is brewed into, by more nitrogen during tanning
Pipe is inserted into after connecting external nitrogen cylinder in pot, the inflated with nitrogen in pot, after capsicum tanning is in thick in pot, by nitrogen tube
It is inserted into thick capsicum, continues slowly logical nitrogen, until tanning finishes；
(3) after boiling, fire cooling is closed, continues to lead to nitrogen into thick capsicum, thick capsicum is controlled to drop
Warm speed is 6 DEG C/min, until after capsicum is cooled to room temperature, obtains the semi-finished product of thick chilli sauce；
(4) the thick chilli sauce semi-finished product in step (3) are poured into roll-in in roll squeezer, roll-in discharges to obtain the finished product of thick chilli sauce
Afterwards, it is sealed and stored.
Wherein, Tabasco be by the capsicum annum fasciculatum of fresh picking it is ground, filtering after, the capsicum juice of gained.
Embodiment 2:
A kind of preparation method of flavor chilli sauce, the flavor chilli sauce are made of the raw material of following parts by weight：Extra dry red wine green pepper
780 parts, 20 parts of rice wine, 20 parts of sesame, 10 parts of shelled peanut, 40 parts of dried pepper, 35 parts of Tabasco, 4 parts of pollen pini, cider 13
Part, 20 parts of orange juice, 14 parts of Chinese flowering quince juice, honey peach juice 12 are divided, 1 part of Fresh Cucumber Juice, 0.2 part of succus liquiritiae, 10 parts of lemon juice, the flavor
The preparation method of thick chilli sauce includes the following steps：
(1) raw material is weighed according to the composition by weight of flavor chilli sauce proportioning, is placed in pot and stirs, after stirring evenly, added in
42min is impregnated after 500 parts of pure water, is stirred evenly；
(2) it is boiled after being slowly heated to 98 DEG C, until thick capsicum is brewed into, by more nitrogen tubes during tanning
It is inserted into pot after connecting external nitrogen cylinder, the inflated with nitrogen in pot, after capsicum tanning is in thick in pot, nitrogen tube is inserted
Enter into thick capsicum, continue slowly logical nitrogen, until tanning finishes；
(3) after boiling, fire cooling is closed, continues to lead to nitrogen into thick capsicum, thick capsicum is controlled to drop
Warm speed is 4 DEG C/min, until after capsicum is cooled to room temperature, obtains the semi-finished product of thick chilli sauce；
(4) the thick chilli sauce semi-finished product in step (3) are poured into roll-in in roll squeezer, roll-in discharges to obtain the finished product of thick chilli sauce
Afterwards, it is sealed and stored.
Wherein, Tabasco be by the capsicum annum fasciculatum of fresh picking it is ground, filtering after, the capsicum juice of gained.
Embodiment 3:
A kind of preparation method of flavor chilli sauce, the flavor chilli sauce are made of the raw material of following parts by weight：Extra dry red wine green pepper
700 parts, 20 parts of rice wine, 15 parts of sesame, 20 parts of shelled peanut, 40 parts of dried pepper, 45 parts of Tabasco, 2 parts of pollen pini, cider 10
Part, 15 parts of orange juice, 14 parts of Chinese flowering quince juice, honey peach juice 12 are divided, 2 parts of Fresh Cucumber Juice, 0.2 part of succus liquiritiae, 10 parts of lemon juice, the flavor
The preparation method of thick chilli sauce includes the following steps：
(1) raw material is weighed according to the composition by weight of flavor chilli sauce proportioning, is placed in pot and stirs, after stirring evenly, added in
36min is impregnated after 450 parts of pure water, is stirred evenly；
(2) it is boiled after being slowly heated to 100 DEG C, until thick capsicum is brewed into, by more nitrogen during tanning
Pipe is inserted into after connecting external nitrogen cylinder in pot, the inflated with nitrogen in pot, after capsicum tanning is in thick in pot, by nitrogen tube
It is inserted into thick capsicum, continues slowly logical nitrogen, until tanning finishes；
(3) after boiling, fire cooling is closed, continues to lead to nitrogen into thick capsicum, thick capsicum is controlled to drop
Warm speed is 5 DEG C/min, until after capsicum is cooled to room temperature, obtains the semi-finished product of thick chilli sauce；
(4) the thick chilli sauce semi-finished product in step (3) are poured into roll-in in roll squeezer, roll-in discharging, obtain thick chilli sauce into
After product, it is sealed and stored.
Wherein, Tabasco be by the capsicum annum fasciculatum of fresh picking it is ground, filtering after, the capsicum juice of gained.
Embodiment 4:
A kind of preparation method of flavor chilli sauce, the flavor chilli sauce are made of the raw material of following parts by weight：Extra dry red wine green pepper
800 parts, 30 parts of rice wine, 30 parts of sesame, 10 parts of shelled peanut, 35 parts of dried pepper, 30 parts of Tabasco, 5 parts of pollen pini, cider 14
Part, 20 parts of orange juice, 12 parts of Chinese flowering quince juice, honey peach juice 8 are divided, 1 part of Fresh Cucumber Juice, 0.4 part of succus liquiritiae, 13 parts of lemon juice, the flavor
The preparation method of thick chilli sauce includes the following steps：
(1) raw material is weighed according to the composition by weight of flavor chilli sauce proportioning, is placed in pot and stirs, after stirring evenly, added in
30min is impregnated after 430 parts of pure water, is stirred evenly；
(2) it is boiled after being slowly heated to 100 DEG C, until thick capsicum is brewed into, by more nitrogen during tanning
Pipe is inserted into after connecting external nitrogen cylinder in pot, the inflated with nitrogen in pot, after capsicum tanning is in thick in pot, by nitrogen tube
It is inserted into thick capsicum, continues slowly logical nitrogen, until tanning finishes；
(3) after boiling, fire cooling is closed, continues to lead to nitrogen into thick capsicum, thick capsicum is controlled to drop
Warm speed is 5 DEG C/min, until after capsicum is cooled to room temperature, obtains the semi-finished product of thick chilli sauce；
(4) the thick chilli sauce semi-finished product in step (3) are poured into roll-in in roll squeezer, roll-in discharges to obtain the finished product of thick chilli sauce
Afterwards, it is sealed and stored.
Wherein, Tabasco be by the capsicum annum fasciculatum of fresh picking it is ground, filtering after, the capsicum juice of gained.
Embodiment 5:
A kind of preparation method of flavor chilli sauce, the flavor chilli sauce are made of the raw material of following parts by weight：Extra dry red wine green pepper
730 parts, 25 parts of rice wine, 19 parts of sesame, 15 parts of shelled peanut, 38 parts of dried pepper, 38 parts of Tabasco, 3 parts of pollen pini, cider 10
Part, 15 parts of orange juice, 12- parts of Chinese flowering quince juice, honey peach juice 10 are divided, 1 part of Fresh Cucumber Juice, 0.2 part of succus liquiritiae, 10 parts of lemon juice, the wind
The preparation method of flavor pepper sauce includes the following steps：
(1) raw material is weighed according to the composition by weight of flavor chilli sauce proportioning, is placed in pot and stirs, after stirring evenly, added in
40min is impregnated after 440 parts of pure water, is stirred evenly；
(2) it is boiled after being slowly heated to 100 DEG C, until thick capsicum is brewed into, by more nitrogen during tanning
Pipe is inserted into after connecting external nitrogen cylinder in pot, the inflated with nitrogen in pot, after capsicum tanning is in thick in pot, by nitrogen tube
It is inserted into thick capsicum, continues slowly logical nitrogen, until tanning finishes；
(3) after boiling, fire cooling is closed, continues to lead to nitrogen into thick capsicum, thick capsicum is controlled to drop
Warm speed is 6 DEG C/min, until after capsicum is cooled to room temperature, obtains the semi-finished product of thick chilli sauce；
(4) the thick chilli sauce semi-finished product in step (3) are poured into roll-in in roll squeezer, roll-in discharges to obtain the finished product of thick chilli sauce
Afterwards, it is sealed and stored.
Wherein, Tabasco be by the capsicum annum fasciculatum of fresh picking it is ground, filtering after, the capsicum juice of gained.
Embodiment 6:
A kind of preparation method of flavor chilli sauce, the flavor chilli sauce are made of the raw material of following parts by weight：Extra dry red wine green pepper
770 parts, 26 parts of rice wine, 23 parts of sesame, 18 parts of shelled peanut, 36 parts of dried pepper, 42 parts of Tabasco, 4 parts of pollen pini, cider 12
Part, 16 parts of orange juice, 13 parts of Chinese flowering quince juice, honey peach juice 11 are divided, 2 parts of Fresh Cucumber Juice, 0.3 part of succus liquiritiae, 12 parts of lemon juice, the flavor
The preparation method of thick chilli sauce includes the following steps：
(1) raw material is weighed according to the composition by weight of flavor chilli sauce proportioning, is placed in pot and stirs, after stirring evenly, added in
37min is impregnated after 460 parts of pure water, is stirred evenly；
(2) it is boiled after being slowly heated to 100 DEG C, until thick capsicum is brewed into, by more nitrogen during tanning
Pipe is inserted into after connecting external nitrogen cylinder in pot, the inflated with nitrogen in pot, after capsicum tanning is in thick in pot, by nitrogen tube
It is inserted into thick capsicum, continues slowly logical nitrogen, until tanning finishes；
(3) after boiling, fire cooling is closed, continues to lead to nitrogen into thick capsicum, thick capsicum is controlled to drop
Warm speed is 6 DEG C/min, until after capsicum is cooled to room temperature, obtains the semi-finished product of thick chilli sauce；
(4) the thick chilli sauce semi-finished product in step (3) are poured into roll-in in roll squeezer, roll-in discharges to obtain the finished product of thick chilli sauce
Afterwards, it is sealed and stored.
Wherein, Tabasco be by the capsicum annum fasciculatum of fresh picking it is ground, filtering after, the capsicum juice of gained.
It should be noted that herein, relational terms such as first and second and the like are used merely to a reality
Body or operation are distinguished with another entity or operation, are deposited without necessarily requiring or implying between these entities or operation
In any this practical relationship or sequence.Moreover, term " comprising ", "comprising" or its any other variant are intended to
Non-exclusive inclusion, so that process, method, article or equipment including a series of elements not only will including those
Element, but also including other elements that are not explicitly listed or further include as this process, method, article or equipment
Intrinsic element.In the absence of more restrictions, the element limited including sentence "including a ...", it is not excluded that
Also there are other identical elements in the process, method, article or apparatus that includes the element.
The above embodiments are merely illustrative of the technical solutions of the present invention, rather than its limitations, although with reference to the foregoing embodiments
The present invention is described in detail, it will be understood by those of ordinary skill in the art that:It still can be to aforementioned each implementation
Technical solution recorded in example modifies or carries out equivalent replacement to which part technical characteristic；And these modification or
It replaces, the spirit and scope for various embodiments of the present invention technical solution that it does not separate the essence of the corresponding technical solution.
Claims (6)
1. a kind of preparation method of flavor chilli sauce, which is characterized in that the flavor chilli sauce by following parts by weight raw material system
Into：700-800 parts of extra dry red wine green pepper, 20-30 parts of rice wine, 15-30 parts of sesame, 10-20 parts of shelled peanut, 35-40 parts of dried pepper, Tabasco
30-45 parts, 2-5 parts of pollen pini, 10-14 parts of cider, 15-20 parts of orange juice, 12-14 parts of Chinese flowering quince juice, honey peach juice 8-12 points, it is yellow
1-2 parts of melon juice, 0.2-0.4 parts of succus liquiritiae, 10-13 parts of lemon juice, 400-500 parts of pure water, the preparation of the flavor chilli sauce
Method includes the following steps：
(1) raw material is weighed according to the composition by weight of flavor chilli sauce proportioning, is placed in pot and stirs, after stirring evenly, added in pure
Water stirs evenly；
(2) it is boiled after being slowly heated to 98-100 DEG C, until thick capsicum is brewed into, by more nitrogen tubes during tanning
It is inserted into pot after connecting external nitrogen cylinder, the inflated with nitrogen in pot, after capsicum tanning is in thick in pot, nitrogen tube is inserted
Enter into thick capsicum, continue slowly logical nitrogen, until tanning finishes；
(3) after boiling, pass fire cooling continues to lead to nitrogen into thick capsicum, thick capsicum is controlled to cool down fast
It spends for 4-6 DEG C/min, until after capsicum is cooled to room temperature, obtains the semi-finished product of thick chilli sauce；
(4) the thick chilli sauce semi-finished product in step (3) are poured into roll-in in roll squeezer, roll-in is discharged after obtaining the finished product of thick chilli sauce,
It is sealed and stored.
2. the preparation method of flavor chilli sauce according to claim 1, which is characterized in that the flavor chilli sauce is by following
The raw material of parts by weight is made：750 parts of extra dry red wine green pepper, 25 parts of rice wine, 20 parts of sesame, 15 parts of shelled peanut, 38 parts of dried pepper, Tabasco 40
Part, 3 parts of pollen pini, 12 parts of cider, 18 parts of orange juice, 13 parts of Chinese flowering quince juice, honey peach juice 9 are divided, 2 parts of Fresh Cucumber Juice, succus liquiritiae 0.3
Part, 12 parts of lemon juice, 400 parts of pure water.
3. the preparation method of flavor chilli sauce according to claim 1, which is characterized in that the flavor chilli sauce is by following
The raw material of parts by weight is made：780 parts of extra dry red wine green pepper, 20 parts of rice wine, 20 parts of sesame, 10 parts of shelled peanut, 40 parts of dried pepper, Tabasco 35
Part, 4 parts of pollen pini, 13 parts of cider, 20 parts of orange juice, 14 parts of Chinese flowering quince juice, honey peach juice 12 are divided, 1 part of Fresh Cucumber Juice, succus liquiritiae 0.2
Part, 10 parts of lemon juice, 500 parts of pure water.
4. the preparation method of flavor chilli sauce according to claim 1, which is characterized in that stirring is equal in the step (1)
Pure water is added in after even and impregnates 30-45min.
5. the preparation method of flavor chilli sauce according to claim 1, which is characterized in that control is viscous in the step (3)
The capsicum cooling rate of thick shape is 4 DEG C/min.
6. the preparation method of flavor chilli sauce according to claim 1, which is characterized in that the Tabasco is adopted fresh
The capsicum annum fasciculatum plucked is ground, after filtering gained capsicum juice.
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Cited By (3)
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| CN109105803A (en) * | 2018-08-29 | 2019-01-01 | 白芬芬 | A kind of husk sesame chili sauce and preparation method thereof |
| CN110754614A (en) * | 2019-11-15 | 2020-02-07 | 四川省丹丹郫县豆瓣集团股份有限公司 | Seafood-flavor thick broad-bean sauce and preparation method thereof |
| CN113826873A (en) * | 2021-09-17 | 2021-12-24 | 襄阳洪涌农林科技开发有限公司 | Method for preparing chili sauce rich in vitamins from orange |
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| CN107136470A (en) * | 2017-05-27 | 2017-09-08 | 余庆县土司风味食品有限责任公司 | A kind of natto liquid quelite and preparation method thereof |
Cited By (3)
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| CN109105803A (en) * | 2018-08-29 | 2019-01-01 | 白芬芬 | A kind of husk sesame chili sauce and preparation method thereof |
| CN110754614A (en) * | 2019-11-15 | 2020-02-07 | 四川省丹丹郫县豆瓣集团股份有限公司 | Seafood-flavor thick broad-bean sauce and preparation method thereof |
| CN113826873A (en) * | 2021-09-17 | 2021-12-24 | 襄阳洪涌农林科技开发有限公司 | Method for preparing chili sauce rich in vitamins from orange |
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